Special Occasion Cutout Cookies Recipes

BRIDGET'S CUT OUT COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350F.
• Line three cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
• In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
• Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
• Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
• Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
• After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
• Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.

PERFECT CUT-OUT COOKIE DOUGH

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

LEMON CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. , Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.